Saute onion & garlic in the olive oil in a large soup pot until translucent on medium high heat. Add chicken stock, curry powder & cayenne pepper. Add vegetables and bring to a boil. Add macaroni and continue to simmer for about 10 minutes. Add beans. If the soup looks too thick- with not enough broth, add a bit of water to thin it out. Taste to see if it needs salt & pepper. 5 minutes before you are done, add that glug of the red wine vinegar. It will add a nice little tang to the soup. The whole process should take less than 40 mins.

just wanted to say thank you for the recipe; I made it and it was very good even on a hot summer weekend (I cannot remember how i found your blog it was thru someone else’s but anyways thanks again great recipe) – grace

To make this more minestrone-like I added the rind of a parmesan to the pot whilst it was simmering. I’ve tried better veggie minestrone recipes, but it was a good, quick mid-week meal. I garnished with some chopped flat leaf parsley and grated parmesan.

Hi!
It’s soup season and I have a list of soup recipes to try. Last night I decided to make a version of this minestrone and I am so happy with the result. Thank you for posting easy and quick yet delicious meal recipes! I love how adaptable this recipe is and that the ingredients are the sort that are always hanging around — no extra shopping necessary! I definitely will be turning to this recipe often.